A friend gave me the best crumble recipe you can get. It’s very French, it has lots of butter in it. And it’s versatile too: apple, apple and pear, apple and blackcurrant, apple and rhubarb, rhubarb, pear, etc. But, moving to a plant-based diet, I had to burry the recipe and start looking for a new one.

A simple breakfast recipe full of vitamins, minerals, proteins and carbs based on oats soaked overnight. Add or swap the ingredients to make endless combinations.

Smooth and velvety plant-based chocolate sauce. This ultra-rich dark chocolate sauce is divine drizzled over ice cream or cakes or just eaten off the spoon.

A plant-based take on this delicious cake from Britany.

Those brownies are really easy to make, and they are vegan friendly. They are a joy to eat. Great for rest days, I do bake them on regular basis.

This is a great recipe to add vegetables to your breakfast. It tastes the same as a carrot cake, only the texture is different. This is a great way to (plant) power your day.

Make your plant-based cherry sorbet with just three ingredients. Perfect for hot summer days or pairing with chocolate puddings.

Possibly the best pistachio ice cream you will ever have.

This relatively simple but sophisticated recipe will use the rhubarb that hopefully grows in your back garden.

Sometimes, finesse has no place. It’s perfectly reasonable to crave bold and authentic flavours and textures. Simplicity has its charm. It’s comforting, even soothing for the senses. However, this doesn’t mean compromising on taste and enjoyment. The banoffee perfectly fulfils this role, ensuring guaranteed success.